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There is nothing more comforting that a bowl of Mushroom and Pea Risotto. This is a great main dish or a fabulous side dish for beef, chicken or pork. Risotto often gets a bad wrap as being difficult to make. You’ll often see recipes that say you need to stir for 20 minutes straight. That is just not so. You do need to watch it but it comes together so fast and only needs regular stirring and additions of liquid to become a creamy bowl of deliciousness. Here are the most common questions I get asked when making this dish.
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-1-768x768.jpg)
I like to reheat left over risotto on the stove with more stock. Over medium-low heat add the risotto and 1/4 cup of WARM stock. Add more stock if needed to loosen the risotto and get it creamy again. However, my favorite way of using left over risotto is to make arancini. Check out my Mushroom and Pea Risotto Arancini recipe.
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-2-768x768.jpg)
Did you enjoy this dish? This would work as a fabulous side dish for any of these recipes:
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-3-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-4-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-5-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-6-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-7-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-8-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-9-768x768.jpg)
![Mushroom and Pea Risotto](https://mycuratedtastes.com/wp-content/uploads/2024/02/Mushroom-and-Pea-Risotto-Featured-Image-150x150.jpg)
Mushroom and Pea Risotto
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Extra-virgin olive oil, plus more for drizzling
- 8 Oz. Mixed mushrooms, sliced (Baby Portobello and white button mushrooms)
- Kosher salt and freshly ground pepper
- 1 Tbsp. Garlic, minced
- 5 Cups Vegetable or Chicken broth
- 1 Lemon, zested and juiced (1 Tsp. zest and about 4 Tsps. Lemon juice)
- 1 1/2 Cups Yellow onion, about one large onion finely diced
- 1 1/2 Cups Carnaroli rice
- 3/4 Cup Frozen peas, thawed and room temperature
- 1 Tbsp. Butter, room temperature
- 1/2 Cup Parmigiano-Reggiano, finely grated plus more for serving
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and cook until browned in places, 6 to 8 minutes. Sprinkle with salt and stir in garlic. Cook for 1 minute more. Transfer the mushrooms to a bowl or plate.
- Meanwhile, in a large saucepan, combine broth, 1 teaspoon of lemon zest, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a simmer over medium heat.
- Heat the skillet used for the mushrooms over medium heat. (There is no reason to wipe out the skillet.) Add in the remaining one tablespoon of olive oil. Add onions and season with 1/4 teaspoon kosher salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and stir into the oil and coat. Cook until grains are starting to get translucent (about 2 – 3 minutes).
- Ladle a cup of the warm broth mixture into skillet. Stir with a spatula until most of broth is absorbed – about 1 1/2 minutes. Continue ladling broth into skillet, about 1/2 – 3/4 cup at a time. Stir occasionally, allowing rice to absorb most of the broth before adding more.
- Add the peas to the broth mix after you’ve been cooking the risotto about 15 minute. You’ll heat the peas through for about a miute. You’ll scoop out the peas and add to the risotto mixture and stir into the mix. You may have to add another 1/2 cup of broth to the risotto. Risotto is ready when rice is tender and creamy and broth has thickened to a rich sauce, about 20 minutes. Taste the rice. It should have a tiny bit of bite to it but it should not be mushy. (You may not need to use all of broth.) Cook until you get to the consistency you like.
- Remove the skillet from the heat. Fold in the mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with more cheese and sprinkle with more pepper to serve. If the risotto becomes too thick before serving, stir in more hot broth, a little at a time, until it’s creamy and the consistency you want. Serve in shallow bowls and enjoy.